Homemade Fajita Seasoning smothered over steamed vegetables served in a wrap. Take your favorite vegetables, steam them toss them in lime juice and fajita seasoning for just the right amount of spice with a hint of sweet. The flavor is fantastic and would likewise taste good over sauteed veggies. We loved these tacos! The combination of chili, paprika, onion, garlic and coconut sugar with the tang of lime makes my taste buds go wild. I hope they will do the same for yours!

Stir ingredients together in a small bowl. Set aside and use with your favorite vegetables. May also be placed in a plastic bag or old spice jar and shaken together to incorporate. Store in a cool dark environment, with other seasoning.

South of The Border Tacos

2 medium white potatoes - Quartered

1 small red onion - Thinly Sliced

4-5 cloves of garlic - Minced

2-3 carrots - Peeled and Sliced

1 cup of cauliflower - chopped

2 Serrano Peppers - Diced

3 Big Leaves - Dark Leafy Vegetable - Chopped

2 Limes - Squeezed

Fajita Seasoning

8 Corn Tortillas to Heated for Serving

​Directions

Wash and prepare the vegetables. Place vegetables in a vegetable steamer for 20 minutes or until done.

Once done, squeeze fresh lime juice over the vegetables. Pour all of the fajita seasoning from the above recipe onto the vegetables. Gently combine.

Serve in a hot warm corn tortilla. Would be superb with guacamole, salsa and beans! Makes approximately 8 veggie tacos. ENJOY!

Today I whipped up a quick and easy meal. I made it up as I went along adding a little of this and a dash of that. Sometimes, the easiest meals turn out to be some of the tastiest. My husband asked if I wrote it down, he was a huge fan! There is nothing like making a delicious meal with love for your loved ones and them rewarding you with an empty bowl. The icing on the cake is when they go back for more, then you know you did well! This is white rice, infused with broccoli, garlic, celery with an Asian flare. You chop the vegetables, combine the ingredients in a rice cooker and press cook. Then you are free to do as you wish, while dinner is prepared in an efficient manner. We decided to take a walk, when we returned steaming hot dinner was awaiting. Not bad if you ask me! The flavors from the garlic and ginger with a dash of sweet and spice make an irresistible meal or side, bound to be made again and again! Bon appétit!

Ingredients:

1.5 cup White Rice*

2.5 cup Chopped Broccoli

1 Celery Stalk - Sliced

4-5 Cloves Garlic - Minced

1 Serrano - Sliced

1/4 cup Chopped Onion

2 Tbsp Soy Sauce*

1/2 Tbsp Ginger Powder

1 Tbsp Dried Cilantro (Or 2+ Tbsp Fresh)

1/2 Tbsp Coconut Sugar*

3.5 Cups Water

Directions:

Wash and chop the vegetables.

Place all of the ingredients in the rice cooker and top with the 3.5 cups of water.

Stir to combine. Press cook and once the rice cooker clicks, serve hot!

To serve pack 1 cup of rice into the measuring cup, tap to release it into a bowl. I sprinkled ours with black pepper, red pepper flakes and soy sauce.

Tips:

Use brown rice, quinoa or your favorite grain.

Use Tamari vs. soy sauce for a gluten-free variety. Use Coconut Aminos for soy-free.

Who doesn't love a hot warm cookie fresh out of the oven? Or a cookie to snack on, no matter the time of day. Oatmeal Raisin Cookies are one of the tastiest. This version happens to come with out a slice of guilt or a sense of cheating. These are healthy cookies! Which, in some ways entice one to eat more, but if you do, it is okay because they are good for you!!

This recipe is inspired from my sister! For our wedding she helped coordinate, did the food, the gifts, my hair and make-up and held the wedding in her home! For the guests she made oatmeal chocolate chip cookie jars!

Aren't they stunning? My mom wrote the recipe down for me, I was so happy to find it. I love finding handwritten notes from loved ones. I veganized the recipe and made them "JJ approved" as my husband declared! His youngest son LOVES cookies, and I LOVE making him cookies! I wish he could have tasted this batch...I'll share the recipe with all of you in the mean time and record it so we can make them again and again. I double checked the recipe and it's a success! The nice thing is they make a batch of 24 cookies so there is enough to share.

Preheat the oven to 375 degrees F. Combine the dry ingredients in a bowl, less the raisins, and mix together.

Place the flax-meal and hot water in a cup, stir, and set aside to congeal. Drain the soaked dates, place in a food processor and process until a date paste is formed, scraping down the sides as needed. Place in a small bowl.

Take 2 ripe bananas and place in your food processor. Process until completely smooth. Add the banana puree, congealed flax-meal and vanilla to the small bowl with the date paste. Mix together until well combined.

Incorporate the wet into the dry, mix well; breaking up any clumps. Add the raisins and combine. I find using my hands helps a lot here, kneading together.

This is probably one of the easiest ways to eat your greens and one of the yummiest too! Frozen bananas, apricots, spirulina and dried greens are blended to create a very green bowl of ice-cream a.k.a nice-cream! Topped with fresh, diced apricot, dessicated coconut and raw almonds. It's like eating a salad but with out all the chewing. Spirulina is a great source of iron, protein and is great way to detox! I think my husband was a bit concerned upon looking at a bowl of green cream, I let him know it tastes better than it looks, and lo' and behold it does! Get your loved ones, your loving self, your kids or friends to eat greens with a smile on their face, and perhaps even lick their bowl!! Not everyone loves kale, spinach and leafy greens so this is a nice alternative. Enjoy!

Total Time: 10 Minutes | Servings: 2 Bowls

​Ingredients:

4 Frozen Bananas

2 Apricots

1 tsp Spirulina

1 tbsp Green Powder*

Opt: 1 tsp Moringa Powder

Optional Toppings: Handful of Almonds and Dessicated Coconut

Directions:

Freeze the bananas the night before in 1/2-1" chunks.

Place the frozen bananas, 1 sliced apricot, spirulina and green powder in a high speed blender.

Blend until completely smooth. Patience is the secret here. I find pulsing works best for me, pushing down the sides with a strong spatula or butter knife. Once it blends together, blend for an additional 15 seconds to make it extra creamy.

Place nice-cream in two bowls, top with 1 diced apricot, almonds and coconut!

Tips:

To make green powder, dehydrate leafy greens and blend into a powder. See full instructions in my e-Book, available for free upon subscribing!

Skip the green powder and use a handful of fresh leafy greens. Opt to add in your favorite super-foods and protein powders, I did!

Use your favorite fruit vs. the apricot, pass on the toppings or create your own!

Taco Salads are one of my favorite ways to make a quick meal that is loaded with protein, tons of vegetables and bursting with flavor and crunch! This meal can be made in 5-10 minutes. It's a matter of how fast you can chop, pulse and top.

The "taco meat" is a delicious mixture featuring pecans, cilantro, cumin and chili. When combined in a food processor it pulses together in less than a minute. Enjoy it on top of chips (or raw crackers, greens, as a taco...) add some veggies and before you know it you have a beautiful taco salad that is begging to be devoured. My husbands eyes perk up when he sees the raw "taco meat"; it is a wonderful edition for a variety of meals!!

Serves 2

Pecan "Taco Meat"

1 cup Pecans

1 tbsp Tamari Sauce

1 tbsp Olive Oil (Substitute Zucchini for Oil-Free)

2 tbsp Cilantro

1 tsp Cumin

1/8 tsp Cayenne

1/2 tsp Red Pepper Flakes (+/- for spice)

1/4 tsp Salt

Served With:

2 Handfuls - Organic Corn Chips

1 Organic Tomato - Diced

1 Avocado - Sliced

1 cup Black Beans

1/2 cup Chopped Purple Cabbage

1/3 cup Chopped Onion

1 Serrano Pepper - Diced

1 lime - squeezed on top

Salt, Pepper, Red Pepper Flakes to taste

Directions:

Wash and prepare the vegetables.

Combine the Pecan "Taco Meat" ingredients into a food processor and pulse until it is well combined and resembles taco meat. Taste and adjust accordingly.

Place one handful of chips in each bowl. Add half of the taco mixture to each bowl. Top with beans, cabbage, onion and pepper. Place tomatoes on top and the avocado on the side or on top. Squeeze a fresh lime on top and season with salt, pepper and/or red pepper flakes to taste. Also delicious with salsa and guacamole! Enjoy this heavenly, nutritious and easy meal!!!

This soup was inspired by a desire for powerful healing spices from India for a bold flavor combined with the cleansing effect of cabbage. It is filled with holistic herbs such as curry, turmeric, ginger and more with crushed garlic, onions, cabbage and a touch of jalapeno for spice. I recently watched The Hundred-Foot Journey which is a lovely movie based on a family who moves from India and open a restaurant in France against great odds. The movie left a big desire for more Indian food and thus this soup was born. Flowing with the essence of love and hopes for healing I decided upon naming it Parvati's Cabbage Soup. Parvati is the Hindu Goddess of love, fertility and devotion, whom wed Shiva. I feel this soup was inspired and it is my way of saying thank you to the Indian Culture for such delicious spices! This soup is cleanse-worthy, healing, flavorful and a touch spicy. Also fitting on my mom's birthday who is like a Goddess the way she offers so much love to so many people and is devoted to my father. Happy Birthday Mom!

Parvati's Cabbage Soup:

2 Cloves Garlic - Minced

1 Medium Onion - Diced

1 Small Green Cabbage - Diced

4 Cups Water or Vegetable Broth

4 Medium Tomatoes - Chopped

Salt and pepper to taste

Handful of Fresh Curry

2 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1.25 tsp Chili Powder

1 tsp Ginger Powder

1 Jalapeno - Chopped

1-2 Key Limes

Opt: Fresh Cilantro to Top

Directions:

In a large nonstick pan saute onions and garlic in water or vegetable broth for 1-2 minutes, stirring. Add cabbage and stir. Add 4 cups of water or vegetable broth, cover and cook over medium-high heat for 2-3 minutes.

PS - I'm working on my new cookbook due this year! I recently celebrated my birthday and enjoyed these treats which will be featured in my new cookbook. I'll be posting sneak peaks on social media such as Instagram under hashtag #artisticvegan and #artisticvegancookbook

Pineapple, Bananas and Cantaloupe are blended together with Moringa Powder to create a tantalizing taste sensation overflowing with health! The ripe bananas, combined with juicy cantaloupe and sweet pineapple compliment the flavor of each ingredient. Moringa Leaf is a natural energy booster, as are bananas, so this smoothie is great to have for an extra boost of energy! Moringa Leaves are used all over the globe with an old saying "Moringa leaves prevent 300 diseases." As if that weren't enough to catch your attention Moringaprovides:​

7 X The Vitamin C of Oranges

4 X The Calcium of Milk

4 X The Vitamin A of Carrots

3 X The Potassium of Bananas

2 X The Protein of Yogurt

With 90+ Nutrients!

I even added some to our nice-cream this evening for dessert, unbeknownst to my husband until announced! I've been working on my new cookbook with drool-worthy pictures and recipes that I can't wait to share! Stay tuned... :) I hope you all are having a great week and have an even better weekend!!!​Love,Christa